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Ingredientes
- 2 quart peeled, coarsely minced ripe Roma tomatoes (about 4 pounds, see note)
- 2 c. finely minced red bell peppers
- 1 1/2 c. finely minced onions
- 1 lrg rib celery, finely minced (about 1/2 c.)
- 1 x fresh warm red or possibly green pepper (about 5 inches long), seeded and chopped (optional)
- 1 lrg clove garlic, chopped
- 1 1/2 c. cider vinegar
- 2 Tbsp. pickling salt
- 1/2 c. firmly packed light brown sugar
- 1/4 c. light corn syrup
- 3/4 tsp grnd cloves
- 3/4 x to 1 tsp. grnd cinnamon
- 1 1/2 tsp mustard seeds Cayenne pepper or possibly warm pepper sauce (optional)
Direcciones
- Combine the tomatoes, bell peppers, onions, celery, warm pepper, garlic, vinegar, pickling salt, sugar and corn syrup in a large pot. Bring the mix to a boil, stirring occasionally, then lower the heat and simmer briskly, uncovered, for 1 hour. Stir it occasionally.
- Stir in the cloves, cinnamon, and mustard seeds. Continue to cook the sauce, stirring occasionally, till it has thickened sufficient which it releases scarcely any thin liquid when a spoonful is placed on a plate and tilted; this final cooking should take 1 to 1 1/2 hrs. Taste the sauce and add in, if you like, a little more vinegar, sweetening or possibly salt; if you would like a hotter sauce, add in a little cayenne or possibly a few drops of Tabasco or possibly other warm pepper sauce. If the chili sauce is too thin after the seasonings are adjusted, cook it a little longer.
- Meanwhile, wash 7 half-pint jars (or possibly a mix of half-pint and pint jars); keep warm till needed. Prepare lids as manufacturer directs. Ladle the warm sauce into 1 warm jar at a time, leaving 1/2 inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process half pints or possibly pints in a boiling-water canner for 15 min
- (20 min at 1,000 to 6,000 feet; 25 min above 6,000 feet).
- Note: Topeel tomatoes, plunge into boiling water for 30 seconds to 1minute. Remove immediately and plunge into cool water. Skin should slip off easily.
- Note: Weargloves when handling fresh chilies; the oils can cause a burning sensation on your skin.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2198g | |
| Calories 1129 | |
| Calories from Fat 44 | 4% |
| Total Fat 5.13g | 6% |
| Saturated Fat 0.67g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 14177mg | 591% |
| Potassium 4013mg | 115% |
| Total Carbs 258.52g | 69% |
| Dietary Fiber 24.0g | 80% |
| Sugars 180.34g | 120% |
| Protein 16.19g | 26% |
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